Butternut Squash and Hominy Soup
Ingredients:
1 tablespoon butter
1 unit onion, yellow (chopped)
1 clove garlic (minced)
1 unit bell pepper, red (chopped)
1 tablespoon chili powder
1 unit squash, butternut (cubed)
1 unit bay leaf
1/2 cup milk (or cream)
12 ounce hominy
Instructions:
Over medium heat, melt the butter in a soup pot and add diced yellow onion,
garlic, and red bell pepper. Meanwhile, peel and cube the butternut
squash.
Add butternut squash and chili powder and continue cooking until onion and
pepper are softened. Add water to cover the squash and vegetables
completely and throw in the bay leaf. Let simmer, slightly covered, until
squash is tender. Once the squash is tender, add salt and pepper to taste.
Blend the soup to a puree using a food processor or blender (this soup may
also be left chunky if you prefer). Add the hominy, rinsed and drained, and
milk or heavy cream and heat gently until warm. Garnish with fresh cilantro
leaves if desired.
Description:
This recipe gives sweet and silky butternut squash a little kick from chili powder, and the chewy hominy adds a nice contrast of texture and flavors. Hominy (or posole in Spanish) is corn that has been soaked with lye or lime which cause it to soften, swell up, and take on a chewy texture. You can find hominy in Aisle 2.
Notes: